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Beef shin or short rib simmers slow with aromatics to build a rich broth
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Beef shin or short rib simmers slow with aromatics to build a rich broth

Mauritian cuisine is a layered conversation between Indian, African, Chinese and French traditions, and cari poulet is…

Chicken thighs (or lamb) are browned, onions and tomato cooked down with garlic and a single whole chilli, then the meat…

Colombian empanadas are deep-fried half-moons in a vivid yellow-corn casing, sold by the dozen at every street stall in Bogotá and Medellín

Gemista is the Greek stuffed-vegetable dish of mid-summer, ripe tomatoes and peppers hollowed and filled with a herby…

Goulash is the Hungarian national stew, beef simmered slow with a generous amount of sweet Hungarian paprika and…

Mixed lamb-and-beef mince mixes with grated onion, parsley, allspice, cinnamon and salt

A medium potato grates fine (on a box grater); a small onion grates the same way

Navarin d'agneau is the French spring lamb stew, the dish that uses three cuts of lamb together for a complex texture…

Beef strips are marinated briefly in soy and aji amarillo paste

Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock

The wet-style mutton counterpart to the drier, slow-bhuna kosha mangsho - and the more everyday of the two

Minestrone is the Italian summer-vegetable soup, a wide pot of beans, vegetables and small pasta in tomato-stock broth…

Moussaka is the Greek tradition of layered aubergine and lamb baked under a thick blanket of bechamel, the dish that…

This Anglo-Indian mulligatawny soup blends curry spices with vegetables in a smooth, warming broth

The everyday Bengali household chicken curry, the antithesis of the heavy, cream-rich curry-house style